Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 40

CLOVERLEAF ROLLS

MAKES ABOUT 24

Try topping these rolls with grated Parmesan for a cheesy twist.

2 cups warm water (105° to 110°)
2⁄3 cup instant nonfat dry milk
¼ cup plus 1 teaspoon sugar,
divided

1. Spray 2 (12-cup) muffin pans with cooking spray.


2. In the bowl of a stand mixer fitted with the paddle
   attachment, combine 2 cups warm water, dry milk,
   and 1 teaspoon sugar. Add yeast, and let stand until
   mixture is foamy, about 10 minutes.


3. To bowl, with mixer on medium speed, add 2 cups
   flour, 1⁄3 cup melted butter, egg, kosher salt, and
   remaining ¼ cup sugar, beating until combined,
   about 2 minutes. Switch to the dough hook
   attachment. Add 3 cups flour, and beat for
   2 minutes. Add remaining 1 cup flour, and beat until
   combined and dough pulls away from sides of bowl,
   about 1 minute.
   4. Turn out dough onto a lightly floured surface, and
   knead until smooth and elastic, 4 to 5 times. Spray a
   large bowl with cooking spray. Place dough in bowl,
   turning to grease top. Cover and let stand in a warm,
   draft-free place (75°) until doubled in size, 1 hour to
   1½ hours.
   5. Turn out dough onto a lightly floured surface, and
   divide in half. Divide each half into 36 pieces; shape
   into balls. Place 3 balls in each prepared muffin cup.
   Brush with remaining 2 tablespoons melted butter.
   Sprinkle 12 rolls with sea salt, and sprinkle 12 rolls
   with poppy seeds. Cover and let stand in a warm,
   draft-free place (75°) until puffed, about 30 minutes.
   6. Preheat oven to 375°. Bake until golden brown,
   15 to 20 minutes.

1 (0.25-ounce) package active

dry yeast

6 cups all-purpose flour, divided

1⁄3 cup plus 2 tablespoons unsalted

butter, melted and divided

1 large egg

2 teaspoons kosher salt

1 tablespoon flaked sea salt

1 tablespoon poppy seeds

TO MAKE AHEAD

Prepare recipe through step 5. Preheat oven to 275°. Bake until rolls

just begin to change color, about 25 minutes. Let cool completely.

Transfer to a heavy-duty resealable plastic bag. Freeze for up to 1 month.

Remove rolls from freezer 1 hour before baking. Preheat oven to 400°.

Line baking sheets with parchment paper. Place rolls 1 inch apart on

prepared pans. Bake until golden brown, 10 to 12 minutes.